Chicken Piccata with Noodles & Zoodles
Recipe by Becky Duffett | Photo by Erin Kunkel
It’s easy to go overboard on fat and calories when making a classic chicken piccata recipe. This one pares the ingredients down to the most essential and subs in extra-virgin olive oil for some of the decadent butter. The result is a chicken piccata with pasta that’s just as big on flavor and comfort as the original, without blowing your your nutritional budget. Best of all, it’s made with ingredients you’re likely to already have in your kitchen and can be on the table in a half hour or less. Magnifico!
INGREDIENTS
1 large zucchini
½ lb (250 g) whole-wheat linguine
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 lb (500 g) boneless, skinless chicken breasts
½ cup (2½ oz/75 g) all-purpose flour
1 tablespoon unsalted butter
Juice of 1 lemon
2 tablespoons capers, drained
¼ cup (1 oz/30 g) grated Parmesan cheese
¼ cup (1/3 oz/10 g) chopped fresh parsley leaves
INSTRUCTIONS
Rinse and dry the zucchini and trim both ends. Using a spiralizer, make zucchini noodles.
Bring a large pot full of salted water to a boil. Add the linguine and cook according to package instructions. One minute before the end of cooking, add the zucchini noodles. Drain the noodles and zoodles, return to the pot, drizzle lightly with olive oil, season lightly with salt, and turn to coat. Set aside and keep warm.
While the noodles and zoodles are cooking, place the chicken breasts on a cutting board, and split in half by thickeness to get 4 thinner pieces. Place the pieces between two sheets of plastic wrap, and using a rolling pin, pound to an even thickness. Remove and discard the plastic wrap. Season the chicken with salt and pepper. Pour the flour on a plate. Place a clean plate next to it. Working with one piece of chicken at a time, dredge it in the flour, shaking gently to remove any excess. Repeat with all of the chicken, stacking the coated pieces on the clean plate.
In a large sauté pan over medium-high heat, warm the 2 tablespoons olive oil. Fry the chicken, turning once, until golden brown, about 3 minutes per side. Continue to cook until firm and no longer pink at the center. Transfer the chicken to a plate, sprinkle with salt, and keep warm.
Return the pan to the stove and reduce the heat to low. Add the butter, lemon juice, and capers and swirl until the butter is melted and the capers are warmed through, 3 minutes.
Divide the noodles and zoodles between plates. Slice the chicken and place alongside. Spoon the pan sauce and capers over the chicken. Sprinkle everything with the Parmesan, parsley, and pepper, and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Calories 517
Protein 39 g
Total fat 15 g
Saturated fat 5 g
Carbs 58 g
Fiber 9 g
Total sugars 4 g
Added sugars 0 g
Sodium 271 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Very informative write up! Specially the Nutrition Facts!
Paula says:
Chicken Piccata with Noodles & Zoodles with great nutrition.
Thanks for shatring
My other half doesn’t like capers … any other suggestion to replace those?
Just leave them out, or add chopped olives or thyme
Why the linguine & their 58 gms of carbs? Make it all zoodles.
I agree Gail, when is the diet and fitness world catch up with the science and understand that counting calories is pointless, a calorie is not a calorie, and carbs are the enemy not butter or chicken skin.
To high in carbs for diabetics
We love Chicken Piccata! I’m going to try this version! It sounds wonderful!
We love Chicken Piccata! This looks wonderful!
I would like to be able to print the recipe without all the extra crap you people are pushing!!!!
Cut and paste?
Good one, tried it
Great plan! On the menu today.
delicious dinner my family enjoy !!!
Sounds wonderful cannot wait to try it.
I look forward to trying this very soon!
Thanks!
Looking forward to this mouth-watering recipe being served!
I’m going to make it tonight for dinner! Don’t have a spiralizer
so will slice the zucchini thin and cook it with the noodles.
Will keep y’all posted on how yummy it is!!!
Do you need so much salt?
Just let them live. The chickens.
that has to much sodium
Erm – there are more clories in Olive Oil than Butter! Don’t believe me? – Google, then folllow it with astounded researching. 7.2C/g in butter and 9 in olive oil. Saturated fats are WAY higher in butter – I agree – but this recipe cites decadent butter calories as bad! Butter also tastes (to me, on chicken) eleventy seven percent more awesome. Eat SMARTER – do question “”homeo-pathetic-delicatesan thinking”” and “”olive oil orga##s”” from people.
I am fatish. But since I stopped (non-Italian) pizza ala crap, MacFuneral and Chemically Generated *spreads* (with their trans-fats…) I have loved eating Butter ghee (99.8% fat butter!!) omlettes occasionally, followed by sensibly lower sat-fat foods and balanced foods witha slight loss in weight. Happy, slow-mo, slight-slim :-]